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Longer boil times can also lead to higher melanoidin production which can make for a maltier flavor. This can be desirable or not depending on the style.

I had almost the exact same scenario happen to me the last time I was brewing a hefe; propane ran out about halfway through the boil and it sat at 180+ for about a half hour with the lid on before I got the propane hooked up again. After fermenting out, kegigng, and carbing, it did have a slight...

1) Depends on the thermometer. Best bet is to calibrate it using a digital thermometer. 2) The bag will keep husks and grain debris from entering the wort, but there'd be nothing wrong with having a filter / false bottom as extra insurance. A false bottom would also allow you to fire the...

In!

That's 78% attenuation for the yeast, which is not all that out of the "norm" for an ale yeast. Unfortunately, Danstar doesn't indicate an attenuation % for Windsor, just that it has "moderate" attenuation, which could mean almost anything. Your FG is probably lower than expected because your OG...

I like that this is an ad sponsored by New Belgium.

This is key. This is the hardest thing when you first start. You almost always need to wait longer than you think. It's the hardest thing for me still. The yeast know what they are doing. Let them do it. Best of luck and welcome to the addiction!

Sounds like you already know what the problem is, so I'll just raise a glass to your fallen yeasties.

Do yeast have the nervous system to process an audio stimuli from their environment? Do they even have an auditory organelle? I can buy that maybe, possibly, yeast can react to sound vibrations, even if they can't actually "hear" anything. This may or may not affect fermentation through purely...

It's fine. You'd likely have a problem carbonating if you tried to do it naturally with priming sugar in the keg. If you're force carbing, just let it thaw and go as normal I'd say.

There should just be a fill in the blank form for starting these threads. I [don't like/really like] [brewery/beer/style]. I have given it [X] chances. I think [brewery/beer/trendy style] is [overrated/underrated]. When will the [trendy style I don't like] fad end? What will be the next...

And yet not a word about the living colonies of single celled fungus infesting many beers! FoodBabe is clearly a shill for the fungus industrial complex.

In

I think you might mean "high kraeusen". Although kraken makes for a much cooler term. I feel it should be rendered in all caps. Add the dry hops after the KRAKEN falls!

You could do a Tyrell / High Garden themed beer, would definitely need to be a pale / IPA with a floral aroma to fit the Tyrell's flowery motif. Growing Strong IPA. Drowned God Gose: Some salt flavor would evoke with the Iron Islanders' use of saltwater in their rituals. Red Viper's Venom I...

If you're going to add to secondary, I personally wouldn't bother with pasteurizing. As redshift says the flavor imparted is extremely subtle and even pasteurizing could drive a lot of it out. I make a mango habanero hefeweizen by racking onto chunks of whole mangos I cut up, froze, and thawed...

Not overheard, but directed at me. So there I am, loitering at the bottom of A-Basin, just drinking in the view after a day of snowboarding. This guy notices my Maryland Deathfest(:rockin:) t-shirt and we start shooting the breeze. In the midst of our chat he offers me a beer from the cooler...